It’s not the colour or texture, it’s the flavour!
It’s the combination of the flavours and spices, as well as the seasonings and seasonings that go into it, that makes a good vegetable curry recipe.
A good curry, in my opinion, is one that can be prepared using fresh, fresh ingredients and one that has a great texture.
Vegetables are not only good for you, they’re also nutritious, low in calories and packed with fibre.
Here are a few tips to make a great vegetable curry: Use fresh vegetables, like carrots, celery, cauliflower and tomatoes.
They’re more economical than buying canned, packaged or frozen.
They’ll also be easier to cook, because they’re not packed full of ingredients.
Use only a handful of ingredients and don’t use too many.
Make sure you use a good quality vegetable curry seasoning.
This is the kind of seasoning that will add a nice flavour to the dish.
Use one or two flavours, like curry powder and paprika.
These flavours are all used to flavour your curry and give it a nice texture.
Use fresh herbs like thyme, basil and mint.
You can use any type of fresh herbs to flavour the dish and make it a little more savoury.
Try using ground spices, such as cumin, coriander and fenugreek seeds to add a little spice.
These are often used in Asian curry dishes.
For a more traditional curry, you can add some curry powder or ground black pepper.
It’ll add some colour and flavour.
Cook the vegetables first, and then add the spices.
Add the curry sauce to the veggies, add more spices and add more vegetables.
This will make the curry extra delicious.
If you’re not quite ready to eat the whole dish, you could also add some dried red chillies to the vegetables and the curry.
This helps keep them warm.
Once you’re happy with the consistency of the curry, add the chopped parsley, chillies, coconut milk and some fresh herbs.
Serve it with some rice.
The vegetables will cook on the side, making a great side dish.
A vegetarian version of this recipe is available on the website of The Green Kitchen.
It’s an excellent option for a quick and easy lunch.
It tastes great with the rest of the ingredients you’ve got in the fridge, but you could add some tofu, a few avocado and some cilantro for an extra kick.
Try it with a side of this vegan tomato sauce!
This vegan tomato paste is the perfect way to use up the leftover vegetable stock.
Serve the soup with a salad and a side salad.
Try adding some fresh fruits like mango or raspberries for a refreshing bite.